FRIED, grilled, stewed, stir-fried, boiled—however a chicken is cooked, it always comes out tender, succulent and flavorful when done right. If you ever get sick of eating chicken after a marathon of unlimited chicken, after a week, you come back to the almighty fowl.
Thus, the humble yet versatile piece of meat is Pakû Cloud Kitchen’s versatile superstar.
An adaptation of the cloud kitchen that has grown popular in Cebu because of the ongoing pandemic, Pakû Cloud Kitchen authentically prepares international street food chicken recipes.
Rochelle Tabino, the marketing and communications manager of Radisson Blu Cebu, said the cloud kitchen was created six months ago, around April 2021.
“The chicken cloud concept sprouted from management team brainstorming on how we can do something creative given the restaurant restrictions during ECQ. Our executive chef chose to work recipes around chicken as a product as it is a very versatile meat popular on the market,” she said.
Operated by the team at Feria under Radisson Blu Cebu, the chefs gathered inspiration from their travels around the world.
From Jamaican jerk chicken with rice and beans, Nashville hot fried chicken and New York sweet and spicy chicken to Malay chicken satay and Szechuan Kung Pao, these dishes take you all around the world without you having to leave beloved Cebu.
Don’t be fooled by the globetrotting menu as Rochelle guarantees that these items are “very affordable.”
“That was one of our main points when designing the menu,” she added.
Since PCK is a cloud kitchen, get a hold of it through Facebook and Instagram (@paku.cloud.kitchen). Deliveries are done through various third-party delivery apps. (RDR)